Ingredients10 m servings 375 cals
- Gently mix tuna, celery, onion, dill, mayo, salt, mustard, lemon pepper and black pepper together in a small bowl until just combined.
- Stuff the avocado halves with equal amounts of the tuna. Serve immediately with lemon wedges.
- Cook's Notes:
- The tuna salad can be made in advance. The longer it sits the more the flavors will meld.
Per Serving: 375 calories; 27.1 g fat; 15.1 g carbohydrates; 19.9 g protein; 37 mg cholesterol; 731 mg sodium. Full nutrition
ReviewsRead all reviews 9
I'm in the middle of Whole 30 right now and this is a good quick and easy snack. Made my own mayo to be safe (only takes a couple of minutes).
This is a very flavorful recipe for tuna salad. I highly enjoyed the creaminess of the avocado against the crunchy additions to the fish. This was quick, easy and enough to easily serve 2 for a ...
I couldn't wait to try this recipe, and it didn't disappoint. Something different for tuna, and so good if you like avocado! I didn't measure the celery--just chopped up one rib. Also didn't mea...
Super simple and very easy. We added a dollop of horseradish and have made this twice. We also ate it with some black bean quinoa chips.
My picture isn't so pretty, but this was delicious and filling! Perfect for a lunch or snack! Needs no tweaking!
I really enjoyed this recipe. I was a little worried it would be too salty so I didn't add any kosher salt and didn't miss it at all. This was packed with flavor and was light and filling. I did...